- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- 4 thick slices day-old brioche, or white bread
- 300 ml milk
- 1 tsp cocoa powder
- 2 tbsp caster sugar
- 1 shots Kalhua liqueur
- 2 eggs
- 2 butter
- 200 g frozen mixed summer berries, thawed in a colander
- chocolate ice cream, to serve
1. Trim the crusts off the bread and cut into eight neat diamond shapes - set aside.
2. Heat about a third of the milk in a small saucepan and add the cocoa. Bring to a simmer and cook, stirring, for about five minutes. This 'cooks out' the cocoa powder.
3. Stir in the sugar and heat until it dissolves. Add the liqueur and whisk in the remaining milk, and remove the pan from the heat and leave to cool slightly before beating in the eggs.
4. Heat the butter in a frying pan, as if you were making crepes. Dunk the bread diamonds into the egg mixture and fry them fairly briskly in the pan before arranging them on the serving plate.
5. Warm the berries through and, if you like, add some of their juices to the pan. Pour the warmed berries over the French toasts and accompany with the ice cream.
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